Homemade Chai Latte
My daughter came downstairs tonight because she couldn’t sleep and she asked for some warm milk. I also know she loves chai lattes, because she steals mine alllll the time. I wanted to make her something warming, like a chai latte, but without any caffeine. Chai lattes are also one of my little guilty pleasures. Michael usually orders me one (Thanks, COVID!) from Starbucks after my run on Sundays. I may never need to order one again!! This is seriously YUMMY!! It hits all the craving, warming, comforting spots that you look for in a chai latte.
Seriously. Try this.
Enjoy!
Homemade Chai Latte
Ingredients
- 2 cups almond milk Or milk of choice
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3 tablespoons maple syrup
Instructions
- In a small saucepan over medium-high heat, combine the almond milk, cinnamon, ginger, cloves, and maple syrup. Whisk to combine, stirring regularly until the mixture is piping hot.
- Leftovers can be stored in an airtight container for up to 4 days in the fridge. You can serve them chilled over ice, or reheat on the stove again.
Baked Raspberry French Toast
My rainbow baby is turning 3 tomorrow, and as I’m in Windsor taking care of my mom, I had my family over for a Sunday brunch to celebrate my little man. It was so good! This dish is relatively new for my family. I made this once before for my parents and sister, but not everyone else (I have 3 older brothers as well and 7 nieces and nephews). They weren’t all here today, but most of my nieces and nephews were here, so it was great!
The best part for me, once breakfast was served, the house went quiet! 12 people, including a handful of kids and you could’ve heard a pin drop. Everyone was enjoying everything so much, they weren’t talking! 🙂 Winning! 😀
French toast bakes like this are so satisfying, in so many ways. I made everything last night and put it in the oven this morning! So easy! It’s almost like dessert for breakfast. You really must make this! Would be perfect for Christmas morning. 🙂
Baked Raspberry French Toast
Ingredients
- Butter to grease the pan
- 10 extra-large eggs
- 2 3/4 cups half-and-half
- 1/3 cup plus 2 tablespoons granulated sugar
- 1/3 cup light brown sugar lightly packed
- 1 tablespoon pure vanilla extract
- 1 teaspoon grated orange zest plus extra for serving
- 1/2 teaspoon kosher salt
- 1 loaf of challah or egg bread cubed
- 1.5 pints of fresh raspberries
- Maple syrup for serving
Instructions
- Preheat oven to 350 degrees. Grease your dish with butter and set aside (I used a 9 x 13 x 2-inch oval baking dish). In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, brown sugar, vanilla, orange zest, and salt.
- Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour or overnight*.
- Bake for 60 to 70 minutes, until the custard is set and the top is slightly browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes. Serve warm with maple syrup.
- Enjoy!!
Notes
The BEST Granola!
It’s a SNOW DAY today! Snow days in Toronto NEVER happen! In my 14 years of teaching, this is my first! It’s an exciting day. To celebrate, I made more of this amazing granola!
My husband loves granola, even more than my kids. I’ve always had intentions of making it, so they could have a homemade variety, but I never found one that really motivated me to make it. That was until this recipe showed up in my email.
When I read how simple it was, and how natural the ingredients were, I knew I had to make it! I actually went out during my lunch break to get the ingredients, so that I could make it that very night!
My second batch turned out darker than my first, but that’s okay! Still tastes just as good. And I actually think it’s supposed to be this colour more than my first picture.
This granola is really good with some yogurt and fresh berries. I often eat it plain or with just berries and/or grapes. It’s sooooo good.
The original recipe calls for 1 cup of walnuts and 1 cup of sliced almonds, but I’m not a big fan of walnuts, so I just doubled the amount of almonds. You could do any nut in here. You could also add chia seeds, dried cherries/cranberries or anything you want. I like to keep it simple.
Enjoy!
The BEST Granola!
Ingredients
- 5 cups rolled oats
- 1 cup pure maple syrup
- 1 cup good olive oil
- 1 tablespoon kosher salt
- 2 cups sliced almonds
Instructions
- Preheat oven to 350 F. Line a rimmed baking sheet with parchment or a silpat sheet.
- In a large bowl, combine the oats, syrup, olive oil and salt. Toss well to coat evenly. Spread the mixture on the baking sheet and bake for 30 minutes, stirring halfway through (at the 15 minute mark) to ensure the oats get evenly coated.
- Remove the tray and stir in the almonds.
- Bake for another 30 minutes, stirring halfway through again.
- Cool completely on tray.
- Can be stored in an air tight container for up to 2 weeks (but it won’t last that long! :))
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